11⁄2 tablespoons gumbo filé (easily found in spice aisles of any market)

4 cups water

1 pound sweet potatoes cubed

4 cups cooked brown rice

Heat the coconut oil in a large Dutch oven set over medium-high heat. Sauté the onion, celery, and garlic for about 2 to 3 minutes. Stir in the okra followed by the tomatoes, oregano, cayenne, onion powder, garlic powder, paprika, and gumbo filé. Allow the liquid to start getting bubbly, then add the water. Once the soup comes to a boil, reduce the heat, and gently simmer it for 15 minutes, remembering to stir it occasionally. At this point, add the sweet potatoes. Continue simmering for another 15 to 20 minutes before adjusting the seasoning.